Hoisin Beef Stir-Fry
5 stars - based on 1 reviews
- 1 teaspoon sesame oil
- 1 teaspoon cracked black pepper
- 2 green onions, chopped finely
- 1 fresh small red Thai chilli, chopped finely
- 2 cloves garlic, crushed
- 3cm piece fresh ginger (15g), grated
- 1/3 cup (80ml) Chinese rice wine
- 1/3 cup (80ml) soy sauce
- 800g beef strips
- 1 tablespoon peanut oil
- 1 medium brown onion (150g), sliced thinly
- 1 medium red capsicum (200g), sliced thinly
- 100g fresh shiitake mushrooms, trimmed, sliced thinly
- 500g choy sum, halved horizontally
- ¼ cup (60ml) water
- ¼ cup (60ml) hoisin sauce
- 4 green onions, sliced thinly
Combine sesame oil, pepper, finely chopped green onion, chilli, garlic, ginger, half of the wine and half of the soy sauce in a large bowl, add beef; toss beef to coat in marinade. Cover; refrigerate for 3 hours or overnight.
Heat half of the peanut oil in a wok; cook beef mixture, in batches, until beef is browned.
Heat remaining peanut oil in same wok; stir-fry brown onion and capsicum until almost tender. Add mushroom, choy sum stalks, the water, hoisin, remaining wine and remaining soy sauce; stir-fry for about 5 minutes or until vegetables are tender.
Return beef to wok with choy sum leaves; stir-fry until choy sum leaves just wilt.
Divide stir-fry among serving bowls; top with sliced green onion.
Carb tip: Serve with steamed jasmine rice.
Per serving: 13.7g carbohydrate; 16.6g total fat (5.3g saturated fat); 1730kJ (413 cal); 46.8g protein.